Description
Delight in these Double Strawberry Sugar Cookies that combine freeze-dried strawberry powder and strawberry jam for an intense fruity flavor. Soft, buttery, and topped with a luscious strawberry-infused icing, these cookies are perfect for any strawberry lover and make a charming treat for gatherings or a sweet everyday indulgence.
Ingredients
Scale
Freeze-Dried Strawberry Powder
- 3 cups freeze dried strawberries
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup freeze-dried strawberry powder (from above)
- 1/3 cup high-quality strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 3–4 tablespoons freeze-dried strawberry powder (from above)
Instructions
- Prepare Strawberry Powder: Using a blender or food processor, finely grind the freeze-dried strawberries into a powder. Set aside, reserving approximately 1/4 cup for the dough and the rest for the icing.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Make Cookie Dough: In a large bowl, cream the softened salted butter, granulated sugar, and 2 teaspoons vanilla extract until smooth and fluffy. Beat in the egg until fully incorporated. Gradually add the all-purpose flour, baking soda, 1/4 cup strawberry powder, and kosher salt, mixing just until combined. Finally, gently fold in the strawberry jam.
- Shape and Bake Cookies: Roll the cookie dough into rounded tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for 8 minutes, then remove and rotate the pan. Lightly tap the baking sheet on the counter once to slightly flatten the cookies. Return to the oven and bake for an additional 2-3 minutes, or until the edges just begin to set. Remove from oven and allow cookies to cool on the baking sheet as they finish cooking and firm up.
- Prepare Icing: In a medium bowl, combine the softened cream cheese, powdered sugar, hot milk, vanilla extract, and 3-4 tablespoons of the reserved strawberry powder. Stir until smooth. Adjust consistency with additional milk if necessary to achieve a dip-able icing.
- Ice and Serve: Optionally dip each cooled cookie into the strawberry icing. Allow icing to set before serving, or enjoy cookies without icing for a less sweet option. Store leftover cookies in an airtight container for up to 5 days.
Notes
- Use high-quality strawberry jam for the best flavor impact.
- If your freeze-dried strawberries are large chunks, ensure they are finely powdered for even distribution in dough and icing.
- Cookies can be stored at room temperature in an airtight container for up to 5 days.
- For a thicker icing, add more powdered sugar; for thinner, add more milk.
- Make sure the cream cheese is softened to avoid lumps in the icing.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cookies, strawberry sugar cookies, freeze dried strawberry recipe, strawberry icing cookies, fruity sugar cookies
